Several recent studies have demonstrated the immune enhancing and cancer preventative properties of spirulina.
· The February, 2008 Food and Chemical Toxicity journal reports a study of the antimutagenic effects of Spirulina on rat genes. Loss of genetic integrity was greatly reduced in the spirulina-fed groups, and semen quality was improved.
· Phytotherapy Research, 2007, reports a study in which spirulina was shown to decrease the number of massed cells induced by lead in the ovaries of rats.
· International Immunopharmacology, reports researchers finding that a polysaccharide fraction called Immulina, from spirulina, enhanced immune response in mice through enhanced production of IgA, interleukin-6, and interferon-gamma.
· The 2005 Current Pharmacological Biotechnology journal reports a study finding that spirulina increases immunity through increased phagocytic activity of macrophages, stimulates production of antibodies and cytokines, increases accumulation of NK cells into tissue, and activates and mobilizes T and B cells. Carcinogenesis was inhibited due to the antioxidant properties that protect and reduce toxicity of the liver, kidney and testes.
Studies also demonstrate that Spirulina's increased antioxidant protection reduces cancer risks. Spirulina contains a wealth of antioxidant vitamins C and E, and beta carotene, as well as the antioxidant minerals selenium, manganese, zinc, copper, iron and chromium. Research has shown spirulina to protect vitamin C from potency loss.
· The Eco-toxicology and Environmental Safety Journal, April, 2008 reports a study finding that spirulina plays a role in reducing the toxic effect of cadmium, through its antioxidant properties that seem to mediate a protective effect.
· The April, 2008 Phytotherapy Research reports that spirulina preparations were useful for reducing oxidative stress and the generation of free radicals in the course of inflammatory processes.
· Food Chemical Toxicology, December, 2007, reports a study finding that spirulina provides protection against mercuric chloride induced oxidative stress.
Scientists around the world have been confirming spirulina's cholesterol lowering benefits and its ability to lower blood pressure. Studies with men in Japan and India showed that several grams of spirulina daily can reduce serum LDL and raise HDL. Human studies in Germany and India found a weight reduction effect along with cholesterol reduction. A 2007 study from Lipids Health Digest reports a study involving 36 human subjects ingesting 4.5 grams of spirulina daily for 6 weeks. With no other modifications in their diets or lifestyles during the duration of the experiment, a hypolipidemic effect was shown. Triacylglycerols and LDL cholesterol concentrations were directly lowered. Total cholesterol and HDL cholesterol were indirectly lowered. Reduced systolic and diastolic blood pressure was also reported.
Adding spirulina to your diet results in almost immediate improvement in bowel and digestion function. It suppresses bacteria like e-coli, and stimulates beneficial flora which is a foundation of good health. Healthy flora increase absorption of nutrients from the foods we eat, and protect against infection.
Studies with malnourished children in Mexico, India, Rwanda and Zaire have shown spirulina to be beneficial when intestines are unable to absorb nutrients effectively. Spirulina has been shown to benefit AIDS patients in whom malabsorption associated with opportunistic infections is problematic.